Instructions

1. Thinly slice the onion, dice the aubergine and chop the garlic & carrots.
2. Heat a Tbsp of oil in a large pan, then gently fry the onion and garlic until translucent. Add the carrots and aubergine, turn the heat down, put the lid on and sauté for about 8 minutes, stirring regularly.
3. When the aubergine starts caramelising, add the spices and purées, stir well to coat the veggies. Add the tinned tomatoes and bring to the boil. (Rinse the tin with water, add this to the pan too.) Season with salt and pepper.
4. Put the lid on and gently simmer for 15 minutes. Add the chickpeas and cook for another 10 minutes.
5. When the veggies are tender and the sauce is thick and silky, you’re ready to serve. Taste and season it to your liking.
6. Remove cinnamon & star anise pieces, then stir through some chopped fresh herbs just before serving.